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Gingerbread Pumpkin Cheesecake

The following recipe and photography was provided courtesy of our friends at Smith’s Dairy.

Combine fan-favorite fall and winter flavors with the ever indulgent classic cheesecake!

With added flavor and crunch from gingersnap cookies in the crust and a little fall flare from pumpkin puree in the filling, this sweet treat packs seasonal goodness in every bite!

Gingerbread Pumpkin Cheesecake
Gingerbread Pumpkin Cheesecake
Cook time:
360min
Prep time:
30min
Total time:
390min

Servings:
8-10

Ingredients

For the Gingerbread Crust and Decoration

  • 1 1/2 cups gingersnap cookie crumbs (about 36 cookies)
  • 1/4 cup granulated sugar
  • 3 Tbsp. Heinen's butter, melted

For the Pumpkin Cheesecake Filling

  • 32 oz. cream cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 cup Smith's heavy cream
  • 1 15 oz. can Heinen's pumpkin puree
  • 3 Heinen's cage-free eggs, at room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. Heinen's organic ground ginger
  • 1/4 tsp. Heinen's organic ground nutmeg
  • 1/2 tsp. allspice
  • 2 tsp. Heinen's organic ground cinnamon

For the Ginger Whipped Topping

  • 1 1/2 cups Smith's heavy cream
  • 3 Tbsp. confectioner's sugar
  • 1 tsp. Heinen's organic ground ginger

Instructions

For the Gingerbread Crust

  1. Preheat the oven to 350°F.
  2. Combine the cookie crumbs, 1/4 cup granulated sugar and butter in a medium-size bowl.
  3. Press the mixture onto the bottom and up 1-inch of the sides of a greased pan.
  4. Bake for 6-8 minutes.
  5. Cool on a wire rack for 10 minutes.

For the Filling

  1. Mix the cream cheese until smooth.
  2. Add the sugar and mix to combine.
  3. Add the Smith’s heavy cream and whip until creamy.
  4. Add the eggs and mix to combine.
  5. Add the remaining ingredients and mix to combine.
  6. Pour the mixture over the cooled crust.
  7. Bake for 15 minutes at 350°F, then lower the temperature to 300°F for 1 1/2 hours. After 1/12 hours, lower the temperature to 225°F for 15 minutes.
  8. Shut the oven off and allow the cake to sit on the oven for 3-4 hours.
  9. Remove from the oven, loosen the edges with a knife and chill overnight.

For the Whipped Topping

  1. Beat the Smith’s heavy cream until stiff peaks form.
  2. Add the sugar and ground ginger and mix.
  3. Pipe or spread the mixture on the top of the cheesecake.
  4. Press additional gingersnap cookies on the outside of the cake for decoration.
  5. Chill until ready to serve.

Gingerbread Pumpkin Cheesecake

 

 

Products from the Recipe

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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